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Annual North Plains Elephant Garlic Festival

Each year, during the second week of August, you can find us at the North Plains Elephant Garlic Festival. You can enjoy all things Garlic and other festivities.

Loughridge Farm Store

Loughridge Farm’s Retail Outlet has been around for 40 years. We sell, Elephant and Italian Garlic, Garlic Braids, Filberts and Walnuts, Honey and other nut related products directly to the public. Our store hours are: Friday-Sunday 11-4 - during the months of November 9th thru December 16th 2018.

RECIPES

Nutty Crunch Cookies  (NEW for December 2018!) 1 c. toasted filberts  (ground) ½ c. toasted almonds (ground) 1 tsp. kosher salt ½ c brown sugar 1 tsp. vanilla 1½ c. flour 1 c butter Blend ½ c of filberts, all of the almonds, salt and brown sugar together. Add vanilla, flour and butter.  Blend until light and fluffy. Roll into 1” balls. Then roll into the other ½ cup of ground filberts. Flatten with bottom of a glass. Bake 350    15-18 minutes     ENJOY! _________________________________________________________________________________ Cowboy Sauce  (Great on Hamburgers with the wranglers relish or without.) 2/3 cup of good quality mayonnaise 3 cloves of crushed garlic 1 chipotle pepper packed in adobo sauce, finely diced 2 t. of lime zest Combine may, garlic, chipotle and lime zest in a small bowl. Refrigerate until needed. (Winner at the Gilroy Garlic Festival, Suzanne Clark) _________________________________________________________________________________ Cherry Tomato Cobbler 2 T cold butter 1 egg ¾ cup flour ¾ cup of finely ground corn meal ¾ t baking powder ¼ t baking soda Salt and pepper ½ cup buttermilk 2 pint cherry tomatoes or (I used Early Girl variety  from the garden, about 2 cups chopped.) 3 cloves of garlic 1 medium red onion ½ cup grated Parmesan Several sprigs of Basil for garnish (I chopped some and put it in the dish as well as the Parmesan) Heat the oven to 425* F.      1. Grease a medium ovenproof skillet (preferably one that is not cast iron) with olive oil or butter.       2. Cut the butter into cubes.     3. Beat the egg in a small bowl.     4. Put the flour, cornmeal, baking powder, baking soda, and a sprinkle of a salt in a food processor.    5. Add the cubed butter and pulse until the mixture looks like coarse breadcrumbs.  6. Add the beaten egg and buttermilk.  Pulse until the mixture comes together in a thick, sticky batter.   7. Halve the cherry tomatoes; put them in a medium bowl.   8. Peel and thinly slice the garlic cloves, and add them to the tomatoes.   9. Trim, peel, halve and slice the red onion: add it to the tomato mixture. 10. Drizzle the tomato mixture with some olive oil, sprinkle with salt and pepper, and toss.   11. Put the tomato mixture in the skillet and spoon dollops of the biscuits batter across the top.   12. Bake until the biscuits are golden and cooked through and the tomatoes and onion are softened.  20-25 minutes.   When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves over all for garnish. Drizzle with a little olive oil. Serve hot, warm or at room temp. Mark Bittman “How to cook Everything Fast” Oct. 7, 2014 _____________________________________________________________________________________________________________________________________________________ Wrangler Relish 2/3 cup of water 2/3 cup of cider vinegar ¼ cup of brown sugar 1 T of pickling spice, wrapped in cheesecloth 1 t. of salt ½ of a sweet onion 14 cloves of garlic, peeled and thinly sliced 1 cup diced Jicama 1 poblano or Anaheim pepper, cut in half ½ of a red bell pepper 1 ear of corn 1. In a medium size saucepan, add water, vinegar, brown sugar, pickling spice and salt. Bring mixture to a boil. 2. Cut onion into thin rings, then cut into bite size pieces and add to boiling mixture along with the sliced garlic. 3. Cook for 10 minutes, then remove from heat and add jicama. 4. Let relish sit for at least 30 minutes or more to pickle. 5. Brush peppers and corn lightly with vegetable oil. 6. Place on medium high grill or in a 400 degree oven. 7. Roast until lightly charred 3-4 minutes on each side on grill, about 20 minutes in oven. 8. Removed charred skin on peppers and dice. 9. Remove corn from the cob. Drain off liquid, and add roasted vegetables to relish right before serving. 10. This recipe was taken from the Gilroy Garlic Festival 2014  1st place winner: Suzanne Clark , Phoenix AZ _____________________________________________________________________________________________________________________________________________________ Joanne’s Creamy Bruschetta By “Pamela”  Jan 2015  5 star   food.com Prep time: 10 min.  Total time 25 min. serving 12 Ingredients ½ cup mayonnaise 1 cup mozzarella cheese, grated 2 tomatoes diced 2 T parmesan cheese 1 t oregano ½ t pepper ¼ t basil 2 cloves garlic minced 1 baguette Directions: 1. Cut bread in 1 inch slices and butter the bottom of each. 2. Mix the rest of the ingredients together. 3. Put 1 t or so of mixture on each slice and place on baking pan. 4. Bake at 350* for 10-15 minutes or until melted and the bread is crispy, not like a hockey puck. Serve immediately. _____________________________________________________________________________________________________________________________________________________ Loughridge Farm Roasted Garlic - 2014 Directions: (You can use any variety of garlic.) 1. Preheat oven to 350 degrees. 2. Place peeled or unpeeled garlic in a bowl. You can leave it whole head; just cut off the tips of the garlic to allow venting. You don’t need to peel. 3. Drizzle with olive oil and about 1 teaspoon of your favorite dried herb. 4. Mix and place in a baking dish with Aluminum Foil cover. 5. the Clay “garlic bakers” are great, especially if they have a glazed interior surface (easy for clean up.) 6. Bake for 45 minutes to 1 hour. 7. The garlic should be soft all the way through the clove when done. 8. Serve with your favorite crackers or crusty French Bread. 9. You can also bake a round of Brie Cheese with the garlic, the last 30 minutes. Cover the Brie with a layer of pastry puff. 10. Then serve bread, cheese and garlic, YUM! And the garlic’s good for you. 11. We generally serve about three cloves per person. _____________________________________________________________________________________________________________________________________________________ Mashed Potatoes with Garlic 1. Prepare potatoes as usual. 2. peel, clean and quarter, 4-6 cloves of Elephant Garlic. 3. Drop in pot with potatoes and salt and bring to a boil. 4. Turn temperature down to medium and cover for 20 minutes. 5. Test the garlic to be sure it’s soft all the way through. 6. Drain off liquid. 7. Whip together garlic, and potatoes. 8. Add butter, milk, salt and pepper to taste. 9. I add ½ teaspoon of baking powder to  make them lighter and fluffier. 10. ENJOY!
© LOUGHRIDGE FARM 1943-2018

LOUGHRIDGE FARM

News

December 2018

Loughridge Farm will not have Ennis Filberts this year. We have a new recipe available below: “Nutty Crunch Cookies! _________________________________________________________________________________